#oganic

Kendrick Bangs Kellogg (1934 – February 16, 2024)

Kendrick Bangs Kellogg was the pioneer of organic architecture. In the past decades, Kellogg completed over a dozen striking structures (residential and public), each marked with his distinctly curved, irregular, and expressive style. Influenced by his family’s ties to Frederick Law Olmsted, the ‘Father of Landscape Architecture’, Kellogg’s independent architectural journey began after a brief meeting with Frank Lloyd Wright in 1955.

However, unlike Wright and organic architect Bruce Goff, his style explicitly defies categorization, often alluding to a mix of the Sydney Opera House and Stonehenge.

In fact, Kellogg prioritized durability, solidity, and intricacy, a vision reinforced by his collaboration with visionary clients, using high-quality materials like copper and concrete.

Organic chocolate banana walnut bread 

(Recipe by @andriaorganichomecooking)

Chocolate and banana’s go so well together so it’s only natural I tried the combination in my banana bread.  I didn’t alter my original banana bread recipe too much, I just reduced the amount of flour and added unsweetened cocoa.  The walnuts are a must, it adds a nice contrast to the chocolaty flavour.  This banana bread is so moist and with the added chocolaty flavour and the walnuts it almost tastes like a rich dedicant brownie!  Now it has me thinking a banana chocolate brownie!  Hmmmmm…

INGREDIENTS: ½ cup of organic butter melted 

½ cup organic brown sugar

½ cup organic raw sugar cane

2 organic eggs

1 tsp organic Madagascar vanilla extract (or vanilla extract)

¼ tsp of organic cinnamon

1 ¼ cups organic all purpose flour

¼ cup organic unseated cocoa 

1 tsp organic baking soda 

½ tsp pink Himalayan salt (or sea salt)

½ cup organic sour cream

¼ cup chopped organic walnuts

¼ cup organic dark chocolate chips (Optional)

2 medium ripe bananas

INSTRUCTIONS: Preheat oven to 350 degrees (grease loaf pan or add parchment Paper)

In a stand mixer, mix melted butter and sugar until smooth. Add eggs and vanilla and mix well. Combine flour, cocoa, baking soda, salt and cinnamon and add slowly to butter mixture. Mix on low speed until smooth. Add the Smashed up the bananas and mix until combined (don’t over mix).

Remove from stand and fold in sour cream, chopped walnuts and chocolate chips and spread evenly into loaf pan. Add a few more chocolate chips and walnut pieces to the top.

Bake at 350 degrees for 60 mins. Check the centre with a tooth pick and if it comes out clean, it’s ready. Cool in loaf pan for 10 mins before removing to a wire rack to cool completely.